Archive | July, 2007

Toasted Chickpea Salad

31 Jul



Chickpeas 1 cup
Onion 1
Tomato 1
Green Chilli 1
Garlic pods 2
Red Bell Pepper 1/4
Cilantro to garnish
Lemon 1
Pepper 1/4 tsp
Cumin powder 1/2 tsp
Salt to taste

Method of preparation:

Finely chop tomato, onion, green chilli and red bell pepper.
Peel and slice the garlic.

Soak chickpeas in 3 cups of water overnight.
Cook for 3 whistles in a pressure cooker.
Heat wide skillet on medium low flame and add cooked chickpeas.
Toast the chickpeas for 5-10 minutes.

In a salad bowl, add toasted chickpeas, chopped onion, tomato, green chilli, red bell pepper and sliced garlic.
Squeeze the lemon and sprinkle cumin powder, black pepper powder and salt.
Garnish with cilantro and serve.

Notes: Since am short of green bell pepper, I used red bell pepper and a green chilli for color.


Okra with Dry Coconut

30 Jul

Bendakaya Mukkalu Kura


Bendi/ Bendakayalu/ Okra 15
Grated Dry coconut 2 tbsps
Red chilli powder 1 tsp
Salt to taste
Oil 2 tbsps

Method of preparation:

Wash and pat dry okra.
Remove ends and chop them into inch sized circles.

Heat oil in a pan, add chop bendi and saute for 5 minutes.
When they turn light brown and look crisp, add grated coconut.
Finally add salt, red chilli powder after removing from heat.
Serve with cooked white rice or roti.

Notes: Make sure okra is tender and span not more than 3 inches.

Urad Dal Powder

28 Jul

Minapappu Karam/ Minapa pappu Karam


Urad dal 1/2 cup
Whole dried red chillies 5
Oil 1 tsp

Method of preparation:

Heat oil in a skillet on medium low, add broken red chillies.
After few seconds add urad dal and mix well.
When dal turns light brown, cool down the mixture to room temperature.
Grind into somewhat fine powder and store tight for further use.

Notes: some recipes using this powder are Garlic balls, Sweet coconut chutney, Cauliflower pickle, Spinach pickle, Spicy plantain, Fenugreek leaves pickle.

Moong Dal in Brinjal

27 Jul

Vankaya Pesarapappu Gutti Kura


Brinjal 5
Moong dal 1/2 cup
Red chillies 3-5
Salt to taste
Oil 3 tbsps

Method of preparation:

Wash and soak moong dal in water for 30 minutes.
Use as little water as you can and make a coarse paste with soaked moong dal, red chillies and salt.

Wash brinjal and carefully slit its stomach twice.
Dip in cold water and keep aside.

Stuff each brinjal with moong dal paste carefully.

Heat oil in a deep pan on medium low, add the above stuffed brinjal and close the lid.
After few minutes, turn on other side.
Then let them stand with stuffed side facing down.
When each side is cooked well, serve with rice.

Choose small brinjals which makes them easy to cook and eat.

Sweet Coconut Chutney

26 Jul

Kobbari Pacchadi


Fresh Grated Coconut 1 cup
Urad dal 1 tbsp
Whole red chillies 2
Grated Jaggery 1/4 cup
Tamarind Extract 1 tbsp
Oil 1/2 tsp
Salt to taste

Method of preparation:

Add half a tsp of oil in pan, add urad dal and red chillies.
Toast for few seconds and grind them into fine powder using a blender.

Tamarind Extract is pulp of tamarind soaked in warm water.

In a deep bowl, add grated coconut, urad dal chilli powder, grated jaggery, tamarind extract and salt.
Using a pestle, mash them together completely.
Serve with rice or roti.

Notes: This coconut chutney asks for a small indefinite amount of salt.